بهینه‌سازی فرمولاسیون نوشیدنی انرژی‌زا حاوی شیرین کننده طبیعی و پروتئین آب پنیر توسط روش طرح مخلوط- رئوس انتهایی

نویسندگان
فاطمه زنده بودی 1
سمیرا یگانه زاد 2
علیرضا صادقیان 3
محمد مهدی قلیان 4
1 دانش اموخته موسسه پژوهشی علوم و صنایع غذایی
2 عضو هیئت علمی موسسه پژوهشی علوم و صنایع غذایی
3 عضو هیئت علمی و استادیار گروه فرآوری مواد غذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
4 دانش آموخته کارشناسی ارشد دانشگاه تبریز
چکیده
تولید نوشیدنی‌های مغذی انرژی‌زا به‌ویژه بر پایه محصولات بومی و جانبی کارخانجات صنایع غذایی یکی از زمینه‌های تحقیقاتی مورد توجه در صنعت غذا می‌باشد. شیره خرما به عنوان محصول جانبی فراوری خرما حاوی مقادیر قابل ملاحظه‌ای از ترکیبات مغذی است اما همچنان از این ترکیب با ارزش استفاده بسیار ناچیزی در صنعت غذا می‌شود. پروتئین آب پنیر نیز از جمله محصولات جانبی مغذی و انرژی‌زا صنایع لبنی محسوب می‌شود که استفاده از آن توسط بسیاری از دانشمندان علم تغذیه توصیه شده است. در پژوهش حاضر، اثر غلظت هر یک از ترکیبات شامل شیره خرما (%12-0)، کنسانتره پروتئین آب‌پنیر (%9-0) و پایدارکننده زانتان (%02/0-0) بر میزان دو فاز شدن و خصوصیات رئولوژیکی نوشیدنی به کمک روش طرح مخلوط- رئوس انتهایی مورد بررسی قرار گرفت. نتایج نشان داد که با افزایش هر یک از ترکیبات به ویژه پایدار کننده دو فاز شدن کاهش یافت(p<0.05). به طور کلی افزایش ترکیبات اصلی به ویژه پایدارکننده نوشیدنی باعث تغییر رفتار رئولوژیک نوشیدنی از حالت نیوتنی به غیرنیوتنی گردید هم‌چنین نتایج بهینه‌سازی نشان داد که دو فاز شدن در 49/1% وزنی / حجمی صمغ زانتان، 6/8% وزنی / حجمی پودر آب پنیر و 75/10 % وزنی / حجمی شیره خرما، معادل4% بود. فرمولاسیون بهینه تولید شده دارای میزان پایداری 95%، شاخص قوامPa.sn 0/054 و پتانسیل زتایmV 34- بود.
کلیدواژه‌ها
نوشیدنی
دوفاز شدن
روش طرح مخلوط

موضوعات

عنوان مقاله English

Optimization of formulation of energetic soft drink containing natural sweetener and whey protein using mixture design-extreme vertices

نویسندگان English

FATEMEH ZENDEBOODI 1
samira yeganehzad 2
alireza sadeghian 3
MOHAMMAD MAHDI GHOLIAN 4
1 PhD, food processing department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
2 2 PhD, assistant professor, food processing department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
3 PhD, assistant professor, food processing department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
4 Msc, Tabriz university, Tabriz, Iran
چکیده English

Production of nutritious drink powders specially based on native or industrial by products is one of the research fields of interests in the food industry. Date syrup as a byproduct of date palm processing is containing a considerable amount of nutritious ingredients and monosaccharides. However this is a little use of this valuable ingredient in the food industry. Whey protein is also one of nutritious and energetic dairy industry byproduct that use of it has been recommended by many food science scientists. In the present study, the effect of concentration of each one of the components include date syrup (0-12%), whey protein concentrate (0-9%) and xanthan stabilizer (0-0/02%) on the phase separation and rheological properties of soft drink by mixture design- extreme vertices were investigated. The results indicated that phase separation deceased with increasing each components specially stabilizer (p<0.05).Generally, increase in components specially stabilizer altered the rheological behavior of soft drink from Newtonian to non-Newtonian. Also optimization results showed that the phase separation was about 4% in the concentration of 1.49% w/v of xanthan, 8.6% w/v of whey protein and 10.75% w/v date syrup. Optimize formulation had 95 percent of stabilization, consistency index of 0.054 Pa. sn and zeta potential of -34 mV.


کلیدواژه‌ها English

soft drink
phase separation
mixture design method
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 89
تیر 1398
صفحه 113-123